Small Bites

Omira Grill

Oh the perils of that great American pastime known as the all-you-can-eat buffet! The white-socks-and-sandals-donning patrons; the lack of excitement over stale, lamp-heated prime rib; and the fistfight that's about to ensue if that blue-haired lady dares to take the last crab legs (you haven't seen the last of me, Edna!). Ziggy Rzig of Pyramid Café fame has takes all the old notions and successfully reinvented the concept of the buffet in Omira—a welcome addition to the local scene with its Brazilian-influenced flair and world-cuisine style. Did I mention that along with killer plates like top sirloin, jerk chicken and Asian coleslaw, the place is stocked with a bevy of premium Belgian beers on tap? "They're higher in alcohol—some of them are 11 percent," the restaurateur boasts, as he prepares a flight, which goes for $7. "This is basically what Blue Moon wants to be," Rzig continues, explaining the wonders of the pale Wittekerke. The grand dame, Kasteel Rouge, follows. "It makes all those other beers look bad," Rzig, who's the first in the state to have Rouge on tap, says. À votre santé! (Enrique Limón)

1005 S St. Francis Drive, 780-5483.
Lunch and Tuesday-Sunday, $15.95-$24.95
omiragrill.com

Taberna La Boca

La Boca chef-owner James Campbell Caruso made waves in 2012 with the opening of Taberna, a more casual, nightlife-oriented take on his highly successful Spanish restaurant. At Taberna, a mid-afternoon happy hour with discounts on wine and tapas segues into dinnertime, where live music often accompanies the nightly specials (including, as of press time, "Paella Tuesdays" and a daily hora felíz from 5-6 pm). The tapas are uniformly delicious and range from the extremely affordable (olives; marinated tomatoes on crostini; cheese) to the more decadent (SFR favorite: steak served with blue cheese butter or caramel sauce). The wine list is adeptly crafted, but don't miss the sherry cocktails—though many chefs relegate sherry to cooked dishes, it's a rich template for drinks, too, and Campbell Caruso uses it with an expert's hand. (Alexa Schirtzinger)

125 Lincoln Ave., Ste. 117, 988-7102
Dinner daily. $15-$20
tabernasf.com

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Santa Fe Reporter